Good morning! Is there anything better than a summer tomato sandwich? Picture this: white bread slathered with mayonnaise and sprinkled with flaky salt and cracked black pepper. It’s a classic combo that I thought couldn’t be improved upon.
But, as usual, Eric Kim has found a way to take things to the next level. In his version of the sandwich, he lightly toasts the bread (which might be a bit controversial for some) and adds a sprinkle of furikake, a savory-sweet Japanese spice blend. According to Eric, the seaweed in the furikake intensifies the tomato’s savoriness and enhances the overall flavor experience. Brilliant, right? I can’t wait to try it myself with some juicy heirloom tomatoes from the local market. Maybe I’ll even add sautéed soft-shell crab if they’re available!
Now, let’s talk about what to cook for the rest of the week. On Monday, I highly recommend Melissa Clark’s recipe for pasta with caramelized peppers, anchovies, and ricotta. It’s a perfect summertime dish that combines creaminess from the ricotta, heartiness from the peppers, and depth from the anchovies. Don’t forget to finish it off with a generous drizzle of olive oil.
Moving on to Tuesday, Hetty Lui McKinnon’s recipe for stir-fried tofu with ginger is an absolute winner for a quick and easy after-work dinner. And if you don’t have extra-firm tofu on hand, feel free to substitute it with tempeh or tofu skins.
For Wednesday, why not try Ham El-Waylly’s grated tomato pasta? It’s a simple yet refreshing dish that showcases the freshness of ripe tomatoes. Perfect for a weeknight meal during the peak of summer.
On Thursday, I have a recipe that will transport you to the Mediterranean coast. Genevieve Ko’s tuna salad with hot and sweet peppers is a delightful combination of flavors. Spread it over some crusty toast and enjoy it with a crisp white wine or a cold Peroni.
Finally, let’s welcome the weekend on Friday with J. Kenji López-Alt’s Oklahoma onion burgers. They’re crispy, soft, and smoky, making them a perfect indulgence. And if you don’t eat meat, try roasting some portobello mushroom caps with butter, soy sauce, and a drizzle of maple syrup as a delicious alternative.
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In other news, Kelefa Sanneh wrote a fascinating piece in The New Yorker about a new form of dance music in South Africa and the twin brothers trying to take it global. Always click on “K” for interesting reads!
Also, don’t miss Caity Weaver’s thrilling account of her mission to interview Tom Cruise in The New York Times Magazine. It’s truly wow-worthy.
And in a surprising discovery, European magpies and crows have been stealing anti-bird spikes from buildings to build their nests. Birds never cease to amaze us!
To end on a musical note, I recommend listening to the Decemberists’ “July, July!” as the perfect soundtrack for enjoying your tomato sandwich. It’s a delightful tune that captures the essence of summer. Enjoy, and I’ll be back with more next week!
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